Cranberry and Chill Glazed Sausages
Serves 2 - 3
- 6 herb sausages
- 2 tbsp Cartwright & Butler Cranberry Sauce
- 1 tbsp water
- 1 - 2 tsp chilli flakes
Cook the sausages according to packet instructions before setting aside. In a pan combine the remaining ingredients. Over a medium to high heat, warm the cranberry mixture and allow to reduce until thick and sticky. Add the sausages to the pan and coat with the sauce. When fully coated, and the sausages have re-warmed, remove from the heat and serve.